Mexican Meat Loaf

Total Time

Prep: 15 min. Bake: 30 min.


2 servings

Updated: May. 26, 2023
Tasty taco ingredients makes this Mexican meat loaf extra special. Serve with sour cream and sliced fresh avocado. —Tena Huckleby, Greeneville, Tennessee
Mexican Meat Loaf Recipe photo by Taste of Home


  • 1 large egg, lightly beaten
  • 3/4 cup canned diced tomatoes, drained
  • 1/2 cup crushed tortilla chips
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup salsa
  • 2 tablespoons taco seasoning
  • 2 tablespoons diced onion
  • 2 tablespoons diced ripe avocado
  • 1/8 teaspoon pepper
  • 1/2 pound lean ground beef


  1. Preheat oven to 350°. In a bowl, combine the first 9 ingredients. Crumble beef over mixture and mix well.
  2. Shape into two loaves; place in an ungreased 8-in. square baking dish. Bake until meat is no longer pink and a thermometer reads 160°, 30-40 minutes.
Mexican Meat Loaves Tips

How can you prevent Mexican meat loaves from crumbling?

Crumbling can be a common problem when cooking meat loaf. But making sure your recipe has enough binding agents, like breadcrumbs and eggs, can help avoid crumbling.

How can you make Mexican meat loaves your own?

Try using crumbled chorizo or turkey instead of ground beef when making Mexican meat loaves. You can also change it up by using corn chips in place of tortilla chips. You can make your Mexican meat loaves spicier by using pepper jack instead of cheddar, or adding some diced jalapenos and a little more taco seasoning.

What can you serve with Mexican meat loaf?

Serve this Mexican meat loaf with sour cream and fresh avocado slices. You could also pair it with popular meat loaf sides or classic potato dishes.

How do you store Mexican meat loaf?

Like other meat loaf recipes, you can store this Mexican meat loaf in an airtight container in the fridge for up to 3 to 4 days. Once you're ready to enjoy, you can reheat it like this traditional meat loaf recipe: Reheat at 350°F in the oven until a thermometer reads 165°F internally. You can also freeze individual slices in an airtight container for up to 3 months; thaw and warm as desired.

Rashanda Cobbins, Taste of Home Food Editor